Cinnamon Chocolate Cake
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5 from 2 votes

Cinnamon Chocolate Cake with Salted Honey Buttercream

Intensely chocolatey with a hint of spice this soft, fudgy Cinnamon Chocolate Cake pairs so well with the piquant, mellow sweetness that is salted honey buttercream.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Baking
Cuisine: Worldwide
Keyword: chocolate cake, chocolate cinnamon cake, chocolate layer cake, cinnamon chocolate cake, salted honey buttercream
Servings: 10 servings
Calories: 701kcal
Author: Jane Saunders

Equipment

Ingredients

For the Cake

  • 180 g/ 3/4 cup butter - softened
  • 180 g/ 1 cup dark muscovado sugar (lump free - see tips in main text)
  • 180 g/ 1 1/2 cups plain (all purpose) flour
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon
  • 3 tbsp cocoa powder
  • 3 eggs
  • 6 tbsp buttermilk
  • 3 tbsp whole milk
  • 1 1/2 tsp vanilla extract
  • 125 g/ 1 cup dark chocolate - roughly chopped (I used 65% cocoa solids)

For the Buttercream

  • 300 g butter/ 1 1/3 cup butter - softened
  • 240 g / 2 1/8 cup icing (confectionary) sugar - sieved
  • 3 tbsp runny honey
  • 1/4 tsp seasalt

Decoration

  • Ground cinnamon
  • Cinnamon sticks (optional)

Instructions

  • Grease and line 3 x 6 inch baking tins with baking parchment
  • Preheat oven 175C/ 325F/ GM3
  • Weigh the flour, cocoa, baking powder & cinnamon into a bowl
  • Put the chocolate into a small heatproof bowl and gently melt the chocolate in the microwave (or over a bain-marie) and set aside
  • In another bowl cream the butter and sugar together using electric beaters until fluffy and paler in colour
  • Beat in the eggs, one at a time
  • Sieve half of the flour mixture into the batter and blend
  • Add the buttermilk, milk and vanilla extract and mix
  • Sieve in the remaining flour and mix until just combined
  • Take a heaped tablespoon of the cake batter and quickly mix it into the melted chocolate then quickly blend this mixture back into the rest of the cake batter
  • Divide the batter between the 3 cake tins, level slightly and bake for 22-25 minutes until the sponge springs back when lightly pressed or a skewer comes out clean
  • Let cool in the tins for 2 minutes, then remove from the tins, peel off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack

Make the buttercream

  • Use a pestle and mortar to crush the sea salt to a powder
  • Using electric beaters whip the butter and icing sugar together - add the icing sugar 1 tbsp at a time
  • Beat in the honey, followed by the powdered salt
  • Taste - add a little more powdered salt to suit tastes

Assemble the cake

  • Lay one chocolate sponge cake onto a board and spread 1/4 of the icing on top
  • Place another layer of cake carefully on top of the layer of icing and top with another 1/4 of the icing, spread it out and top with the final layer of cake
  • Spread another 1/4 icing on top of the cake and use the remaining icing to pipe rosettes on the top of the cake
  • Dust with a little ground cinnamon and decorate with cinnamon sticks if desired

Notes

If you wish to use standard 8-inch tins, my suggestion is to simply double the recipe. In an ideal world, you would scale up the recipe to bake it using 5 eggs, but that leads to some fiddly measurements. Making double is far easier - just ensure you do not fill your sandwich tins more than 2/3 full with the batter and use the leftover batter to make a few cupcakes (freezable). You perhaps will not need to double the buttercream though - I'd suggest making 1.5 times that stated in the recipe.

Nutrition

Calories: 701kcal | Carbohydrates: 69g | Protein: 6g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 154mg | Sodium: 441mg | Potassium: 306mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1293IU | Calcium: 114mg | Iron: 3mg